Omega-3 vs Omega-6 vs. Omega-9 Which of them should i Intake?

What makes Omega-3 fatty acids essential for the human body, and what are their key functions?
How do Omega-6 fatty acids contribute to inflammation, and why is their balance with Omega-3 important?
What are the cardiovascular benefits of Omega-3, especially EPA?
In what ways are Omega-9 fatty acids beneficial despite being non-essential?
What are the potential adverse effects of a high intake of Omega-6 fatty acids?
How do Omega-3 fatty acids impact cognitive function and depression according to meta-analyses?
What role does Omega-9 play in diabetes management and cholesterol regulation?
How does the intake of fish oil, rich in Omega-3, contribute to health?
Important Highlights
Omega-3 fatty acids are essential for the human body, playing a crucial role in brain and eye health.
The balance between Omega-6 and Omega-3 is critical due to their respective pro- and anti-inflammatory properties.
Omega-3, particularly EPA, is highly beneficial for cardiovascular health, reducing the risk of plaque buildup and stroke.
Omega-9, while non-essential, contributes to good cholesterol levels and improved insulin sensitivity.
Excessive Omega-6 intake can increase the risk of certain cancers, highlighting the importance of dietary balance.
Meta-analyses show that Omega-3 significantly reduces the risk of cardiovascular disease and improves cognitive and mental health.
Omega-9 fatty acids offer protective effects against diabetes and are beneficial for cholesterol management.
Omega-3, especially in the form of fish oil containing EPA and DHA, is considered the most beneficial of the Omega fatty acids.
Disclaimer:
This information is provided for general knowledge and educational purposes only. It is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult with your doctor for any questions or concerns you may have about your health.

[@ricpitt1]

Comparison between
the Sacha Inchi Oil and the Fish Oil
I. The process of obtaining the supplies
The Sacha Inchi (Plukenetia Volubilis Linneo ) is a seed obtained through the cultivation in organic earth located in the Central Forest of the Peru in medium altitudes and it implies all the corresponding agricultural works. The required extension area is related to the amount of production that is desired to obtain, 1 Ha of earth produces 1000 Kg of seed in the first year, then, the production increases gradually until the 3rd year, when it reaches its maximum productivity, the first harvest is achieved after 10 months; to obtain 1Kg of oil it is required an average of 6 Kg of seed. At the moment exists little seed offer in relation to the demand; The oil production does not yet reach important volumes due to the fact that it is a new product, and it will take its value in the market as the demand increases and the cultivation areas expand.
The fish - usually fish of cold water - is the supply of the fishmeal and the remaining oil constitutes a sub-product which is directly encapsulated (softgels), or it is used as a base -deodorized - to elaborate other products, such as snacks, cookies, candies, tofees, etc”¦, which already have a wide established market since many years ago.
II. Oil obtaining Process
The Sacha Inchi is an organic vegetable product which content goes through an extraction process in cold, to be converted into an extravirgen oil, allowing the human being to count with a product which enables him to metabolize his own omegas (precursory acids O-6, O-3, and O-9), creating in consequence a natural order.
The fish oil, having an animal origin offers the human being the O-3, metabolized by the said organism which was used as supplier source in the process of the oil production; the source precursor is the plankton.
III.Comparison among their main components
The Sacha Inchi has over 47% more content of linolenic acid, the O·3 precursor The fish oil has from 22% to 33% of O·3, being the anchovy the best fish for the O·3 Oil.
Due to the fact, that the Sacha Inchi contains the precursor a-linolenic in superior quantity, it is able to produce more EPA and DHA (Omega 3), than any other fish and it offers an ideal combination of O·3 (in more content), besides the O.6 and O.9.
The Sacha Inchi has 3.85% of Palmitic acid and 0.0% of Palmitic-oleic. & nbsp;
The Anchovy has 19.9% of Palmitic acid and 10.5% of Palmitic-oleic.
A less content of these components better for the human body.
The Sacha Inchi has 93.69% of Unsaturated Fatty Acids.
The fish oils can contain from 65% to 77% Unsaturated Fatty Acids.
The higher percentage makes it more favourable to the health.
The Sacha Inchi has 6.4% of Saturated Fatty Acids.
The fish oils can contain from 22% to 35% of Saturated Fatty Acids.
The lowest percentage of saturated fatty is the most healthy.
The smell and the flavor of the Sacha Inchi is like the nature and similar to the beans.
The smell and the flavor of the fish oil is well known. When a person takes softgels of fish oil may belchs the fish flavor.
The complementary process to eliminate the characteristic smell and flavor of the Sacha Inchi Oil and the development of the sub-products with flavor discretion (final product), is already a reality and slowly, but in a progressive and sustained way they will occupy a higher level in the market to those products, which are elaborated on basis of fish oil, due to their superior characteristics.
IV. Conclusion
ALL THIS MEANS THAT SACHA INCHI OIL, IS THE PRECURSOR SOURCE OF O·3 (WITH AN IDEAL COMBINATION OF O·6 AND O·9) OF VEGETABLE AND ORGANIC ORIGIN ALLOWS THE HUMAN BEING TO METABOLIZE THEIR OWN O·3, BECOMING A VERY SUPERIOR HEALTH PRODUCT IN RELATION TO THE FISH OILS WHICH CONTAINS O·3.

[@vchouse.]

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